Candied Pecans

Candied Pecans are deliciously crunchy and decadent thanks to brown sugar, cinnamon, and a few other holiday spices. This recipe is lightning fast, kid-friendly, and a snap to make for a last-minute gifts or bake sales.

All I want for Christmas is candied pecans that taste as good as they smell. Because sometimes that doesn’t happen!

Have you ever walked passed a street vendor in Chicago during the German Christkindlmarket peddling deliciously sweet and aromatic nuts? And then you buy them and eat them, and somehow inexplicably the nuts don’t taste nearly as good as they smelled?

Not today, folks. These candied pecans are the real deal. No broken dreams and empty promises here! Make some for your holiday snack board and maybe a few batches to give away to friends, teachers, and any nice neighbors.

Recipe ingredients

Ingredient notes

• Egg white: Beaten egg white acts as the “glue” for the spices and sugar on the nuts.
• Pecans: Raw, unsalted, whole pecan halves work best for this recipe, as opposed to the smaller pecan pieces. I like to order nuts in bulk online for this project, because grocery store pecans can get a little pricey. Warehouse stores like Costco have affordable nuts, too, especially around the holidays.

Step-by-step instructions

1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper. In a medium bowl, whisk egg white until frothy. Add brown sugar, cinnamon, ginger, cloves, salt, and vanilla extract. Stir until combined.

2. Add pecans and stir until all the nuts are coated. Pour onto prepared baking sheet in an even layer.

3. Bake, flipping nuts occasionally, until coating is dry, about 30 minutes. Cool completely before serving.

Recipe tips and variations

• Yield: This recipe makes 1 pound of nuts (4 cups) , so double or triple as needed.
• Storage: Store pecans out at room temperature in an air-tight container. They’ll be good for a week or so. They’ll keep in the fridge for at least 3 weeks.
• Freezing: Candied nuts will keep in the freezer for 2 months.
• Don’t over bake: Don’t let the pecans get too toasty in the oven. Keep your eyes peeled; when the nuts appear dry, they’re ready to take out.

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Midwest Charcuterie Board

Candied Pecans

By Meggan Hill

Candied Pecans are deliciously crunchy and decadent thanks to brown sugar, cinnamon, and a few other holiday spices. This recipe is lightning fast, kid-friendly, and a snap to make for a last-minute gifts or bake sales.

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Servings 16 servings

Course Snack

Cuisine American

Calories 214

4.75 from 4 votes

ReviewPrint

Ingredients 

US CustomaryMetric

• ▢ 1 egg white (see note 1)
• ▢ 3/4 cup brown sugar packed
• ▢ 1 tablespoon ground cinnamon
• ▢ 1/2 teaspoon ground ginger
• ▢ 1/8 teaspoon ground cloves
• ▢ 1/4 teaspoon salt
• ▢ 2 teaspoons vanilla extract
• ▢ 4 cups pecan halves (1 pound, see note 2)

Instructions 

• Preheat oven to 325 degrees. Line a baking sheet with parchment paper. In a medium bowl, whisk egg white until frothy.
• Add brown sugar, cinnamon, ginger, cloves, salt, and vanilla extract. Stir until combined.
• Add pecans and stir until all the nuts are coated. Pour onto prepared baking sheet in an even layer. Bake, flipping nuts occasionally, until coating is dry, about 30 minutes. Cool completely before serving.

Recipe Video

Notes

1. Egg white: Beaten egg white acts as the “glue” for the spices and sugar on the nuts. 
2. Pecans: Raw, unsalted, whole pecan halves work best for this recipe, as opposed to the smaller pecan pieces. I like to order nuts in bulk online for this project, because grocery store pecans can get a little pricey. Warehouse stores like Costco have affordable nuts, too, especially around the holidays.
3. Yield: This recipe makes 1 pound of nuts (4 c.) , so double or triple as needed.
4. Storage: Store pecans out at room temperature in an air-tight container. They’ll be good for a week or so. They’ll keep in the fridge for at least 3 weeks.
5. Freezing: Candied nuts will keep in the freezer for 2 months.
6. Don’t over bake: Don’t let the pecans get too toasty in the oven. Keep your eyes peeled; when the nuts appear dry, they’re ready to take out.

Nutrition

Serving: 0.25cupCalories: 214kcalCarbohydrates: 14gProtein: 3gFat: 18gSaturated Fat: 2gSodium: 42mgPotassium: 118mgFiber: 3gSugar: 11gVitamin A: 14IUVitamin C: 1mgCalcium: 31mgIron: 1mg

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